The Perfect Meatball Hoagie

The Perfect Meatball Hoagie

Juicy meatballs, melty cheese, and a bright, herby, salsa verde to balance it all out. THIS is the perfect meatball hoagie.




1 lb ground chuck

1 lb ground pork

1 cup minced fresh parsley

1 cup grated parmesan 

Zest of one lemon

1 tbsp oregano

1 tsp crushed red pepper

2 tbsp salt

1 tbsp ground black pepper

1/2 cup italian breadcrumbs

1/2 cup panko breadcrumbs

1/2 cup minced garlic

Panade (1/2 cup panko mixed with two tbsp of milk)

2 whole eggs

Extra virgin olive oil

28 oz homemade or jarred marinara

Salsa Verde:

1 cup minced parsley

1 cup minced basil

1/2 cup minced garlic

2 tbsp minced capers

4 minced anchovy filets

Zest and juice of one lemon

1 tbsp chopped Calabrian chiles

1/2 cup extra virgin olive oil

Salt and pepper to taste


Seeded hoagie roll

Four slices whole milk mozzarella 

1/2 cup shredded whole milk mozzarella 

Grated parmesan to taste



In a large bowl, mix together all ingredients until homogenous being careful not to overmix. Form into balls about the size of a golf ball  In a skillet, heat up a tbsp of EVOO and sear balls all around and then add to marinara and simmer for 10 minutes until fully cooked. 

Salsa Verde:

In a small bowl mix together all ingredients and season with salt and pepper to taste.

Final steps and build:

Slice open bread, leaving a hinge. Press flat and layer four slices of mozzarella across bread. Toast in a 400 oven for 5-8 mins or until the cheese is melted and the roll is toasted.   Spoon marinara on one half of the roll. Top with two meatballs and shredded mozz. Place back in the oven or under a broiler to melt the cheese.  Top with salsa verde. Wrap tightly in parchment paper and slice in half. 


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